1954 Practical Bar Management by Eddie Clarke

THE ART OF MIXING

drink so that the eye will tell the"Turn"that something is on the way down and"it really looks good Don't be mean with the garnish, the drinker is always at liberty to throw it away. 8. Sweetening When a drink calls for sugar, use granulated, on no account use icing sugar. Better still, make it Gomme Syrup if available, because it mixes instantaneously. Our American friends make Simple Syrup(which is on a par with Gomme). It is home-made, by adding a pint of boiling water to 2 lbs. sugar; stir thoroughly, allow to cool and pour into bottles ready for use. If honey is called for it is advisable to dissolve it first. 9. Ingredients Don't try to make cocktails out ofcheap or poor ingredients—the product, purity and flavour must be of the best. Remember always that a cocktail is no better than its poorest ingredient, and finally never give to anyone something you would not drink yourself. ID. Stirring If a recipe calls for stirring—then stir 1 There is a reason for such instructions. Should the drinlc be shaken it will become cloudy, instead of the crystal clear effect when it is treated to the more gentle action in the mixing glass. 11. Eggs Should the recipe call for an egg, break it into a separate container first,just in case it is not as fresh as it should be —otherwise it could spoil expensive ingredients. There are several ways of separating the white from the yolk of an egg, so here are three of the easiest: (a) Should only a dash of egg white be needed, bore a small hole in the shell, and the white will shake out. (b) Crack the egg and break into a saucer, place a cocktail glass over the yolk, hold the stem firmly and tilt the saucer allow ing the white to slide off into the required container. (c) Crack the shell cleanly on the edge of the shaker or with a knife. Split into two halves, pass the yolk from one half to the other, allowing the white to fall into the shaker beneath. Should the white miss the shaker, clean your shoes and try again. 12. Frosting Where the recipe calls for a frosted glass, don't leave it out in the garden overnight, it is easy enough to do yourself. Cool the glass and moisten the drinking rim with a piece of lemon,then dip the prepared edge into powdered sugar. So much,then,for the rules of mixing when using shakers, etc.,

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